Cajun Panko Crusted Tilapia
Author: Chef Jeff Nathan
Recipe type: Fish
Serves: 4
Ingredients
- 2 cups Chef Jeff's Gourmet Gluten Free / Passover Cajun Panko Breadflakes
- ½ cup potato starch
- 3 large eggs
- 4 seven-eight ounce boneless, skinless tilapia filets
- ⅓ cup extra virgin olive oil
- lemon wedges, for serving
- prepared tartar sauce
- Tartar Sauce
- 1 ½ cups Gefen mayonnaise
- 2 lemons, zested & juiced
- 4 tablespoons chopped pickles
- 1 plum tomato, rough chopped
- 1 scallion stalk , diced small
- 2 tablespoons chopped parsley or dill
- kosher salt, as needed
- black pepper, as needed
Instructions
- For the fish:
- Place the panko in a shallow dish. Place the potato starch in another shallow dish. Beat the eggs and 2 tablespoons water in a third shallow dish.
- One at a time, dip the tilapia in the potato starch and shake off the excess. Dip in the eggs, then in the panko to coat, gently pressing into the panko coating to adhere.
- Heat the oil in a very large skillet over medium-high heat until very hot but not smoking. Add the tilapia to the skillet. Cook, turning once, until the crust is golden brown, about 4 minutes.
- Transfer the tilapia to paper towels to drain briefly. Serve hot with the lemon wedges, or tartar sauce.
- For the tartar sauce:
- In a small bowl, combine all ingredients. Mix well. Cover and refrigerate.
- Sauce can be prepared up to one week ahead.
